Ayvalık sits at the heart of one of Turkey's most important olive-growing regions, and local olive oil turns up in almost everything on the table. The region produces several varieties, from mild and buttery to grassy and slightly bitter, and buying a bottle to take home is one of the best things to do here. Several olive oil factories on the outskirts of town offer tours and tastings, particularly during and after harvest in late autumn — but shops and market stalls selling local oil operate year-round.
In restaurants and meyhanes (Turkish taverns) around Ayvalık town, the meze culture is strong. A proper meze spread might include ezme (spiced tomato and pepper paste), haydari (thick yoghurt with herbs), marinated vegetables, and local cheeses — all dressed generously with that same local oil. The Ayvalık tost, a pressed toasted sandwich made with local bread, kaşar cheese, and tomato, is a specific local institution — found at simple breakfast cafes throughout the town and eaten at all hours.
The weekly market (held on Saturdays in the town centre) is a good place to taste and buy: stalls sell olive oil, olives in several preparations, local cheeses, fresh vegetables, and dried herbs from the hills behind the coast.